Red Velvet Cheesecake Brownies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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These fudgy red velvet cheesecake brownies are a combination of three of your favorite desserts: red velvet cake, cheesecake and brownies. Sweet and creamy cheesecake is swirled into moist red velvet brownies creating a stunning dessert perfect for Christmas or Valentine’s Day!

Why You’ll Love These Red Velvet Cheesecake Brownies

No one ever rejects brownies, red velvet, or cheesecake… and this recipe has all three!

  • Fudgy: Cream cheese, cocoa powder and butter create an irresistibly rich and fudgy texture.
  • Sweet and Tangy: The combination of a cocoa-based red velvet brownie batter plus a tangy cream cheese mixture means the flavors are perfectly balanced.
  • Simple To Make: Beat to combine the brownie batter and cheesecake batter and swirl them together and bake. While there are a few steps, each is quick and simple to do!
  • Holidays: Red food coloring makes these festive and fudgy red velvet brownies an ideal dessert for Christmas and Valentine’s Day. Package them in a cute bag or box for a delightful little gift.

If you love red velvet desserts, make sure to try my impressive layered red velvet cake, easy red velvet crinkle cookies and decadent red velvet cupcakes.

Ingredients for red velvet brownies recipe arranged on a tabletop, from top to bottom: butter, vanilla, red food coloring, cocoa powder, sugar, flour, salt, egg and cream cheese.

What You’ll Need

Red food coloring is a must for this red velvet brownie recipe or it’s will not have that signature red velvet look! Scroll down to the recipe card for exact amounts.

  • Flour: I use all-purpose flour. Avoid cake flours because it’ll make the brownies airier and cakey.
  • Cocoa Powder: I used Dutch process cocoa powder for a darker and more intense chocolate flavor, but unsweetened cocoa powder will also work.
  • Salt: Kosher salt is best.
  • Unsalted Butter: If you use salted butter, only add 1/4 teaspoon additional salt to the batter.
  • Granulated Sugar: Light brown sugar works too for the brownies, but only use granulated sugar for the cheesecake filling.
  • Eggs: They add richness and help the batter come together and keeps the cheesecake mixture from separating.
  • Vanilla Extract
  • Red Gel Food Coloring: Liquid food coloring works too, but you’ll need to add 2 to 3 times more to get the same color intensity.
  • Cream cheese: Full-fat or low-fat are okay, but full-fat will make them creamy.
Red velvet cheesecake brownies turned on the side to show their visible red and white layers swirled together.

How to Make Red Velvet Cheesecake Brownies

It’s just like making regular brownies, but you swirl of cheesecake on top before baking. Scroll to the recipe card at bottom of the post for full detailed instructions. 

  • Dry Ingredients: Combine the flour, cocoa powder, and salt in a large bowl. Set aside.
  • Wet Ingredients: Whisk the melted butter and sugar in a separate bowl, then add the eggs one at a time. Add the vanilla extract, food coloring, and dry ingredients. Mix well.
  • Cheesecake Filling: Beat the cream cheese and egg in a bowl until smooth. Then add the sugar and vanilla, beating until creamy.
  • Swirl: Pour the red velvet batter into the prepared baking pan with parchment paper, reserving ⅓ cup. Top batter with the cheesecake mixture. Then drop dollops of the reserved batter on top and create swirls using a toothpick or knife.
  • Bake: Bake the brownies in a preheated oven until a toothpick inserted in the center comes out clean, or with a few crumbs. Remove from the oven and allow to cool completely, then slice and serve!
Red velvet brownies with sweet and creamy swirls of cheesecake are cut into squares on parchment paper.
Chef's Notes

A few tips and variations to guarantee your brownies turn out perfect!

  • Festive Shapes: Use cookie cutters to cut the cooled brownies into Christmas trees, santa hats, hearts, or your favorite shapes for different holidays.
  • Baking Pan: A non-stick 8×8 metal baking pan is your best bet at perfectly baked brownies. Glass pans take longer to heat up and will increase the baking time. The bottom usually ends up over cooked while the center is under cooked.
  • Red & Green: Add 1 to 2 drops of green food coloring into the cheesecake batter to make your brownies extra Christmas-y.
  • Add-ins: Stir 1/2 cup of chopped pecans, chocolate chips, white chocolate chips, crushed peppermints, or even mini pretzels into the batter for extra flavor and texture. You can also sprinkle them on top before baking.
  • Bang The Tray: If the cheesecake layer is uneven when you pour it in, bang the baking pan against the counter 3 to 4 times to help the mixtures settle before baking.
  • Cool The Knife: Pop the knife into the freezer for 20 minutes before slicing. It helps make cleaner cuts. Dip the knife into ice water in between each cut. Another trick is to use a plastic disposable knife to make cleaner cuts. 

    How to Store Red Velvet Brownies

    The storage method depends entirely on how soon you plan to enjoy all your fudgy brownies. Here are your options:

    • Fridge: Transfer the cooled brownies to an airtight container and store in the fridge for up to 6 days. Place a piece of parchment paper between each layer to keep them from sticking. Enjoy them chilled or set them on the counter for 20 minutes to warm to room temperature.
    • Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or airtight container. Freeze for up to 3 months. For best results, thaw overnight in the fridge.
    Landscape photo of red velvet cheesecake brownies.
    4.5 from 70 votes
    Print Pin Recipe
    Yield: 9 brownies

    Red Velvet Cheesecake Brownies

    These rich and fudgy red velvet cheesecake brownies are a combination of three classic desserts: red velvet cake, cheesecake and brownies. Sweet and creamy cheesecake is swirled into moist red velvet brownies creating a stunning dessert in under an hour.
    Prep Time15 minutes
    Cook Time35 minutes
    Total Time50 minutes

    Ingredients

    • ¾ cup all-purpose flour
    • 3 tablespoons Dutch processed cocoa powder, or unsweetened cocoa powder
    • ½ teaspoon salt
    • ½ cup (1 stick) unsalted butter, melted
    • ¾ cup granulated sugar
    • 2 large eggs, room temperature
    • 1 tablespoon vanilla extract
    • 5-6 drops red gel food coloring

    Cream Cheese:

    • 8 oz cream cheese, room temperature
    • 1 large egg, room temperature
    • ¼ cup granulated sugar
    • ½ teaspoon vanilla extract

    Instructions 

    • Preheat the oven to 350°F. Grease an 8×8 square metal baking pan with cooking spray and line it with parchment paper. Set aside.
    • In a medium bowl, combine the flour, cocoa powder, and salt. Mix well and set aside.
    • Whisk to combine the melted butter and sugar for 1 minute. Add the eggs one at a time to the butter mixture, beating for 2 minutes until well combined. Next, add the vanilla extract and red food coloring.
    • Add the dry ingredients and combine using a spatula until they are evenly incorporated. Set the red velvet batter aside.
    • Prepare the cream cheese batter by beating the cream cheese and egg together until smooth. Add the sugar and vanilla, and beat for an additional minute until creamy.
    • Pour the red velvet batter into the prepared pan, reserving ⅓ cup of the batter.
    • Next, pour the cream cheese cake batter over the red velvet layer as evenly as you can. Then add the ⅓ cup reserved red velvet batter in dollops on top. Create beautiful swirls using a chopstick or toothpick.
    • Bake the brownies for 30 to 35 minutes, or until the top looks shiny and a toothpick inserted in the center comes out with a few crumbs.
    • Allow the red velvet cream cheese brownies to cool. Then cut into equal squares and serve.

    Notes

    Storage: Transfer the cooled brownies to an airtight container and store in the fridge for up to 6 days. Place a piece of parchment paper between each layer to keep them from sticking. Enjoy them chilled or set them on the counter for 20 minutes to warm to room temperature.
    Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or airtight container. Freeze for up to 3 months. For best results, thaw overnight in the fridge.
    Baking Pan: A non-stick metal baking pan is your best bet at perfectly baked brownies. Glass pans take longer to heat up and will increase the baking time. The bottom usually ends up over cooked while the center is under cooked.
    Bang The Tray: If the cheesecake layer is uneven when you pour it in, bang the baking pan against the counter 3 to 4 times to help the mixtures settle before baking.
    Cool The Knife: Pop the knife into the freezer for 20 minutes before slicing. It helps make cleaner cuts. Dip the knife into ice water in between each cut. Another trick is to use a plastic disposable knife to make cleaner cuts. 
    Festive Shapes: Use cookie cutters to cut the cooled brownies into Christmas trees, santa hats, hearts, or your favorite shapes for different holidays.
    Red & Green: Add 1 to 2 drops of green food coloring into the cheesecake batter to make your brownies extra Christmas-y.
    Add-ins: Stir 1/2 cup of chopped pecans, chocolate chips, white chocolate chips, crushed peppermints, or even mini pretzels into the batter for extra flavor and texture. You can also sprinkle them on top before baking.

    Nutrition

    Serving: 1 brownie, Calories: 338kcal, Carbohydrates: 33g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 116mg, Sodium: 234mg, Potassium: 99mg, Fiber: 1g, Sugar: 23g, Vitamin A: 757IU, Calcium: 41mg, Iron: 1mg

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    Welcome!

    Jessica
    I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.